Abstract
We analyzed and compared the difference in sinapine concentration in rapeseed meal between the filamentous fungus, Trametes sp 48424, and the yeast, Saccharomyces cerevisiae, in both liquid and solid-state fermentation. During liquid and solid-state fermentation by Trametes sp 48424, the sinapine concentration decreased significantly. In contrast, the liquid and solid-state fermentation process by Saccharomyces cerevisiae just slightly decreased the sinapine concentration (P ≤ 0.05). After the solid-state fermented samples were dried, the concentration of sinapine in rapeseed meal decreased significantly in Saccharomyces cerevisiae. Based on the measurement of laccase activity, we observed that laccase induced the decrease in the concentration of sinapine during fermentation with Trametes sp 48424. In order to eliminate the influence of microorganisms and the metabolites produced during fermentation, high moisture rapeseed meal and the original rapeseed meal were dried at 90°C and 105°C, respectively. During drying, the concentration of sinapine in high moisture rapeseed meal decreased rapidly and we obtained a high correlation coefficient between the concentration of sinapine and loss of moisture. Our results suggest that drying and enzymes, especially laccase that is produced during the solid-state fermentation process, may be the main factors that affect the concentration of sinapine in rapeseed meal.
Highlights
Rapeseed is the second largest oilseed crop in the world and accounts for 12.6% of the oilseed production [1]
Rapeseed meal is well balanced in essential amino acids [3], it contains antinutrients, such as glucosinolates, phenolic compounds and phytic acid, which limit its application for feed and food [4,5,6]
Sinapic acid is the predominant phenolic acid in rapeseed accounting for about 73% of the free phenolic acids, and present at a frequency of 1 to 2% in PLOS ONE | DOI:10.1371/journal.pone
Summary
Rapeseed is the second largest oilseed crop in the world and accounts for 12.6% of the oilseed production [1]. Rapeseed meal is the most important by-product of rapeseed processing and is a good source of protein [2]. Rapeseed meal is well balanced in essential amino acids [3], it contains antinutrients, such as glucosinolates, phenolic compounds and phytic acid, which limit its application for feed and food [4,5,6]. Sinapine is a bitter tasting compound and contributes to the unpleasant taste of rapeseed meal and protein products [8]. Feeding laying hens with rapeseed meal that contains sinapine may result in the production of eggs with a fishy odor [9]
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